Chicken with Sweet and Spicy Ginger Sauce – Khao Man Gai

Wash the fresh or thawed chicken thighs, separate thighs and lower legs, and peel off the skin. Boil in plenty of lightly salted water for 3 minutes, strain and rinse. Discard the broth, clean the pot. Put the chicken thighs in the saucepan with the tomato juice and chicken stock.

Wash all vegetables except for the garlic. Cut the peppers diagonally into thin rings, leave the seeds in place, discard the stems. Use the chillies whole. Peel and roughly grate the carrot. Peel the ginger and galangal and cut into thin slices. Peel and squeeze the garlic.

Pluck the leaves from the fresh celery, chop them perfectly and freeze them deeply. Cut the flawless stems crosswise into pieces approx. 3 mm wide. Weigh out the required amount and freeze the rest. Measure frozen goods and allow to thaw. Use the kaffir lime leaves whole, separate the Roma lettuce leaves from the stem and place them on 2 serving plates.

Add all the prepared ingredients to the chicken thighs and pour in enough tomato juice to cover everything. Simmer for 30 minutes with the lid on. Remove the chicken thighs and drain well. Remove the chillies from the slightly cooled broth, finely puree the rest in a blender at high speed to make the sauce and keep it ready.

Cap the onions at both ends, peel and roughly cut into pieces. Wash the spring onions, remove dead leaves and roots. Cut the white part diagonally into pieces approx. 6 mm wide, cut the green part into rings approx. 1 cm wide. Keep the white and green parts ready separately. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Use a corrugated planer to slice the required amount of the peeled carrot into approx. 3 mm thick slices.

With the Shimeji mushrooms, the lower part, substrate + mycelium, must be separated. Separate the mushrooms, clean with a brush if necessary. Cut off the long stems on the hat, cut into small pieces and use with the hats. Wash the tomatoes, remove the stems, cut in half lengthways, remove the green stem and the grains. Halve the halves lengthways and crossways. Wash the mango, cut off a piece at both ends, peel it with the peeler, fillet the pulp from the core and cut into pieces approx. 1 cm in size.

Heat the frying oil in a wok or deep fryer to 220 degrees. Bring the water for the pasta to the boil, dissolve the chicken stock in it and add the pasta. Cook according to the instructions on the package (approx. 10 min.) Until al dente. Strain and keep 40 g of the broth. Fry the legs in 2 portions until light brown, drain on kitchen paper and remove the meat from the bones.

For the noodles, heat a pan with the sunflower oil, add the noodles and fry the noodles brown on one side over a moderate heat with a lid.

For the vegetables, heat the sunflower oil in a wok, add the onions, the white parts of the spring onions, peppers and the carrots and stir-fry for 2 minutes. Add the remaining ingredients and stir-fry for another 2 minutes. Deglaze with the noodle broth and season with the sauce.

Slide the noodles onto a cutting board and quarter them. Place 2 quarters on each of the serving plates. Mix the meat with the vegetables and immediately distribute the mixture over the pasta and serve as a main course.